Mashed potatoes with mushrooms and brussels sprouts
Ingredients
5 Yukon gold potatoes
1 bag of Brussel sprouts
2 cups of mushrooms
1/2 a yellow onion
2 tbsp of olive oil
4 cloves of garlic
4 tbsp of vegan butter
1/2 cup of vegan plain yogurt
Salt and pepper
Preheat oven to 400℉.
Trim the ends off of the Brussels sprouts and slice them in half. Pull off some of the outer leaves and place all onto a baking sheet. Drizzle the Brussels sprouts with olive oil and season with salt and pepper.
Dice the onions to your desired shape and thickness. Grate the garlic or use a garlic press.
Roast Brussel sprouts for 30-35 minutes or until the leaves and outer layer of the sprouts are crispy and golden brown, making sure to stir the Brussels sprouts well about halfway through the cooking time.
While the Brussels sprouts are roasting, peel and quarter potatoes and place in a large pot. Add enough cold water to cover the potatoes and a pinch of salt then bring to a boil. Cook the potatoes at a gentle boil for 15 minutes or until tender.
As the potatoes and brussel sprouts are cooking, heat the pan on medium high heat until the oil is shimmering. Add the onion and mushrooms and stir to coat with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt, and if you want, you can add some sugar to help with the caramelization process. One trick to keeping the it from drying out as they cook is to add a little water to the pan.
Once the potatoes are cooked through, strain them then mash them slightly with a potato masher with the garlic. Stir in the butter and plain yogurt then season with salt and pepper to taste.
Top the mashed potatoes with roasted brussels sprouts, mushroom and onions and serve.